Apple Crisp With Salted Cajeta (Mexican Caramel Sauce)

Apple Crisp With Salted Cajeta (Mexican Caramel Sauce)
Apple Crisp With Salted Cajeta (Mexican Caramel Sauce)

One of the easiest desserts to put together is a crisp. Although it’s time consuming to core, peel and slice some fruits, you can easily substitute apples for berries. My other favorite fruits include peaches and pears, but anything that can stand-up to the richness of caramel made from goat’s milk would do. Yes, you’ll find this rich and creamy sauce in your local store in the hispanic foods aisle or at Coronado Cajeta Quemada:

One other addition to make this dessert stand out is the addition of Kosher salt, in the bottom of the pan between the butter and the apples, Kosher salt is used here specifically because it has larger crystals and takes longer to dissolve. By sprinkling it in the bottom of the pan and in the crisp. you get a lovely hit of salt to counter balance each bite of rich Cajeta. Serve warm with a scoop of ice cream for a wonderfully luxurious fireside treat! I hope you enjoy this alternative use to your every day caramel sauce. Enjoy!!

Preheat oven to 350 degrees


For the filling:
6 large apples (peeled,cored and sliced)
1/2 cup applesauce
1/4 stick unsalted butter (at room temperature)
1/2 tsp. Kosher salt
1/2 cup flour
1/2 cup Coronado Cajeta Quemada

For the Crisp:
3/4 stick unsalted butter (at room temperature)
1/2 cup flour
1/2 tsp. Kosher salt
1 cup rolled oats
1/2 cup finely chopped walnuts
1/4 cup Coronado Cajeta Quemada (or your favorite caramel sauce)


Butter a 12-inch cast iron skillet leaving any excess at the bottom to prevent sticking. Sprinkle the Kosher salt on the bottom of the pan and set aside. In a large bowl, place the applesauce, salt, cajeta and flour then combine.

🎂 If the cajeta was in the refrigerator, let it come to room temperature while you prepare your apples.

Peel, core and slice the apples about 1/4 inch thick. Throw them in the bowl with the other ingredients and toss to coat the apples and keep them from turning brown. Pour the apple mixture into the buttered cast iron pan and continue with the crisp.

In a smaller bowl, combine the softened butter, cajeta and salt. Slowly add the flour, rolled oats and chopped walnuts to create a sticky dough. Gently crumble the dough on top of the apples covering them as much as possible. Place into a preheated 350 degree oven for 15 minutes, then rotate and bake for an additional 15 minutes. The crisp will be done when the top is lightly browned and the apples are tender and bubbling.

Makes approximately 8 servings.


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